Lasagna is always a crowd-pleaser. It’s perfect for family dinners and gatherings among friends.
I developed a taste for lasagna in college. My roommate and I would whip up a lasagna for dinner and have leftovers to get us through the busy week. She introduced me to no-boil noodles and they’ve changed the lasagna world for the better!
My recipe for lasagna uses spinach, turkey, onions, and bell peppers. And a combination of mozzarella and ricotta cheeses.
If you want to elevate your lasagna to fancy presentation status, try these lasagna rolls! Instead of taking advantage of the no-boil noodles, these need to be boiled until they are pliable, a little harder than al dente so as to prevent them from breaking when you roll them. Because the noodles still get baked they’ll be cooked through by the time you break into them.
We had friends over for dinner when I made these, and their youngest announced that it’s better than pizza. It’s his favorite thing that’s like pizza. (aka we have cheese and tomato sauce) I will take that as a very big compliment.
I took Judy’s suggestion and mixed two different pasta sauces – vodka and marinara. The result? A tastes-like-homemade pasta sauce.
Lasagna Roll Ups
- 8 lasagna noodles
- 2 tbsp olive oil
- 1 lb ground turkey
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1 (15 oz) container ricotta cheese
- 1 1/2 C shredded Italian blend cheese
- 1 egg, beaten
- 1 jar, 26 oz pasta sauce
- 1/2 C shredded mozzarella
- Bring a large pot of salted water to a boil. Cook noodles 7-8 minutes, drain and set aside.
- In a large, non-stick skillet over medium-high heat saute onion in olive oil. When onions are translucent add garlic, cook for 30 seconds. Add the ground turkey, season with S+P, and cook, breaking up with a wooden spoon, 10 minutes or until cooked through. Drain any fat and set aside
- Preheat oven to 375 degrees F.
- In a large bowl combine spinach, ricotta, Italian blend cheese. Season to taste with S+P. Mix in ground turkey. Add the egg and mix.
- Pour about 1/2 of the pasta sauce in the bottom of a 9×13″ casserole dish.
- Place 1/3 – 1/2 C of lasagna filling onto each noodle and roll. Place lasagna roll ups seam side down in prepared casserole dish. Top with remaining pasta sauce and mozzarella.
- Bake covered for 35 minutes, or until hot and bubbly. A knife should go through a roll without resistance.
*This recipe is modified from Judy at http://www.bakeatmidnite.com/2013/11/cheesy-lasagna-rolls.html*